How to make papaya, tremella and lotus seed soup

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  1. Prepare the ingredients half an hour in advance.If you don’t have the dish here, you can omit it.Sweet potatoes can also be omitted.
  

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  2.Soak red dates and white fungus in water until soft, then pick them into pieces Small pieces

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  3.Papaya, sweet potato, peel, cut into pieces, set aside

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  4.Soak the hollow powder in water until soft, scoop it up and set aside

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  5.Soak the snow lotus seeds in water for half an hour, drain the water and set aside



6. Soak the vegetable in water and set aside

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  7.Put some water in a small pot and bring to a boil.Pour in the sago and cook for fifteen minutes.Turn off the heat, cover with the lid, and set aside to simmer until the white spots change.Use a mesh spoon.Drain the water and set aside

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  8. Prepare all the materials, use a pot to boil water, and put the papaya Add the sweet potatoes and cook until they are eighty-ripe, add the hollow noodles, cook for a while, then add the white fungus, cook for a while, add the snow lotus seeds, cook for a while, add the nozzle, rock sugar, red dates, and sago, cook together until the rock sugar Just melt it away.

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  9.Eating it directly like this can reduce the heat.When the summer is hot, you can also wait for it to cool down.Put it in the refrigerator to chill, and drink it with some milk, which will make it more refreshing and refreshing.